- 1
- 10 mins
- 405 mins
Ingredients
- 2 pounds (900 g) ground beef
- 3 cloves garlic, diced
- 2 eggs, lightly beaten
- 1 onion, diced
- 2 tablespoons (30 ml) Worcestershire sauce, divided
- 1/2 cup (125 ml) Parmesan cheese
- 1/2 cup (125 ml) heavy cream
- 3/4 cup (175 ml) breadcrumbs
- 1 teaspoon (5 ml) fresh rosemary, chopped
- 1 teaspoon (5 ml) fresh thyme, chopped
- 1 teaspoon (5 ml) fresh parsley, chopped
- 1 teaspoon (5 ml) ground black pepper
- 1 teaspoon (5 ml) salt
- 1/4 cup (60 ml) ketchup
- 2 tablespoons (30 ml) brown sugar
- 1 teaspoon (5 ml) Dijon mustard
Preparation
Step 1
Place garlic, eggs, onion, half of the Worcestershire sauce, Parmesan cheese, heavy cream, breadcrumbs, fresh herbs, salt and pepper into a large bowl and mix well. Crumble the ground beef over top and mix all ingredients very well so that everything is incorporated together. You don't need to worry about over-mixing as you do with other recipes. Because it cooks as such a low temperature, it will stay moist no matter how much you mix it.
Shape mixture into a loaf shape and transfer to a 6-quart slow cooker. Place the lid on, turn heat to low and cook for 6 hours.
Combine the ketchup, brown sugar, remaining tablespoon of Worcestershire sauce, Dijon mustard, and a pinch of salt and ground black pepper. Whisk to mix all ingredients, then drizzle over the meatloaf.
Leave the lid off the slow cooker, turn heat to high and cook for another 30 minutes, until the glaze sets.
Remove meatloaf from slow cooker to cutting board. Allow to rest for 5 minutes before slicing.